Butternut Squash Ice Cream
Castle Hill Inn - Newport, RI
With winter in mind, pastry chef Matthew Petersen created seasonal butternut squash ice cream for a Beard House dinner.
- 1 small (about 1 1/2 pounds) butternut squash, peeled, seeded, and cut into 2-inch pieces
- 1 tablespoon butter
- 2 1/2 cups whole milk
- 5 cinnamon sticks
- 3/4 cups plus 3 tablespoon sugar, divided
- 1/2 cup heavy cream
- 1/4 teaspoon salt
- 5 egg yolks
Preheat the oven to 350ºF.
Place the butternut squash in a roasting pan and dot with pieces of butter. Cover with foil and roast until very tender, about 45 minutes. Let cool for 15 minutes. Pureé the squash in a food processor until very smooth. Measure out 1 1/2 cups squash purée and place in a large bowl. Discard the remaining pureé or save for another use.
While the squash is roasting, combine the milk and cinnamon sticks in a medium sauce pot. Bring to a boil. Remove from the heat and cover. Let stand for 30 minutes. Remove the cinnamon sticks and measure out 2 cups of the infused milk. Discard the remaining milk or save for another use.
In a medium saucepot, combine the 2 cups cinnamon-infused milk, 1/2 cup sugar, cream, and salt. Bring to a boil. Meanwhile, whisk together the egg yolks and remaining sugar in a bowl. When the milk comes to a boil, slowly pour it into the egg yolks, whisking constantly. Return to the pot and cook over medium-low heat, whisking constantly, until slightly thickened, about 7 minutes. Do not let the mixture boil.
Strain the custard into the bowl with the butternut squash. Whisk to combine. Refrigerate overnight.
Process in an ice cream maker according to the manufacturer’s instructions.